Valentine's day is approaching!

Celebrate Valentine's Day at Allard's in a friendly and intimate setting.Surprise your partner and offer an enchanted interlude in our restaurant 💞 For the occasion, the chef Laëtitia Rouabah and her team have concocted an exceptional menu: Confit duck foie gras, tangy orange marmelade, Roasted corn-fed chicken from "Les Landes", shaved black truffle... Finish in beauty with our delicious chocolate and passion fruit composition.February 14, 2023 dinner menu 120 € excluding drinks 180 € with food and wine pairing

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Welcome back home, Laëtitia !

Allard is pleased to welcome once again the chef Laëtitia Rouabah !After 6 years as chef at Benoit New York, Laëtitia is making her comeback as head of Allard's kitchens for an exceptional pop-up for a few months, where she already officiated from 2013 to 2016.To mark her arrival, Allard is renewing its menu...If the atmosphere of the restaurant remains the same, the chef will introduce you to some of her favorite New York dishes. On the menu, the Spiced crab cake, sweetcorn soup , the American-style blue lobster, the Beef chuck flap and sweet delights such as the Cheesecake or the S’mores... Typically American dishes executed with the verve, generosity and talent that we know the chef has.Don't worry, Allard's must-try dishes like frog legs and Duck from Challans with olives will of course continue to be offered on the menu !A few words about Laëtitia Rouabah's background...Laëtitia Rouabah began her career with Alain Ducasse in several of his starred establishments :In 2004, she started at the Relais Plaza with Philippe Marc before joining Jocelyn Herland in London at Alain Ducasse at the Dorchester !In 2008, Laëtitia worked at Jules Verne, the restaurant of the Eiffel Tower, where she became assistant chef to Pascal Féraud.In 2013, the chef took over the reins of Allard for a few months. From one bistro to another, she landed in New York in 2016, with the mission of gently refreshing the image of Benoit, one of Alain Ducasse's two addresses in the United States with Rivea in Las Vegas.

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Join the kitchen brigade!

Maison Ducasse Paris is proud of all the talents that contribute to your daily experience in its establishments... and invites you to meet them through its new series "Une Maison, des talents". Discover Charlotte Bringant, the Cheffe of the restaurant.At a very young age, Charlotte was attracted to the hotel and restaurant business. After 2 months of business school, Charlotte went to the Belliard high school to study for a BTS and did a refresher course at the Rochester hotel. She prepared breakfasts there and the intense rhythm did not scare her.Alain Pégouret became her mentor at the Laurent. She learns rigour and high standards. After a stint at the Park Hyatt in Paris Vendôme, she realised that even if she was amazed by the starred restaurants, it was not necessarily for her. A personal project followed, as well as work for caterers. She met Pascal Feraud at Spoon 2 and they met again at a reception at the Château de Versailles where he invited her to join the Ducasse group.In 2018, Charlotte applied to Allard and became Fanny Herpin's sous-chef. At his side, she learns tolerance, benevolence and the importance of taking care of her team. In 2020, she moved to Aux Lyonnais and in 2021, Alain Ducasse entrusted her with the reins of Allard.What if our next talent was you?

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Spring on the menu

The first daffodils put their spots of sunshine in the gardens, the day is gaining ground over the night and the swallows are back: yes, that's it, spring is coming. Great news for everyone and especially for cooks.Charlotte Bringant loves this change of season and its procession of new products that she welcomes with enthusiasm on the Allard menu.The queen of the season is asparagus. The reputation of the white variety, Landes asparagus, is well established. Grown on the sandy soils of Gascony, in the mild Atlantic climate, its flavour and texture are absolutely unique. Charlotte offers a plain version, as a starter. And then there is the green asparagus, with a wilder personality and a more pronounced taste. This one, Charlotte mixes it with mushrooms or associates it in a more surprising way with sweetbread.But this beginning of spring has many other gourmet pleasures in store. For example, the first poivrade artichokes, so tender and fragrant, which go wonderfully well with cod. Or even the first wild garlic (the season is short, you have to take advantage of it!) which accompanies the saddle of lamb (another emblematic product of the season). To celebrate the arrival of the first strawberries, Charlotte dares to combine it with foie gras: they bring a very welcome note of freshness. These strawberries, with another seasonal product, rhubarb, also accompany a delicious fermented yogurt ice cream.Yes, definitely, spring is coming and the Allard menu pays a magnificent tribute to it. Another excellent reason to book your table very right now!

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20 divine wines

Very beautiful bottles at very accessible prices… So that connoisseurs can rediscover the taste of great terroirs in complete freedom, Alain Ducasse and Gérard Margeon, his head sommelier, offer a special selection of twenty wines from Burgundy, Rhône and Bordeaux.The initiative takes place in three Parisian restaurants of Maison Ducasse, Allard, Benoit and Rech, emblematic addresses for the pleasure of eating and drinking well.In each of these establishments, the sommelier will present you with a specific menu detailing this offer and will guide you in your choice. To give you even more freedom, some of these vintages will be offered to you by the glass, from magnums.... for the pleasure of eaters-drinkers... This selection offers a journey through the best French wine regions. For example, for Burgundy, Domaine Albert Grivault and Vigne de l'Hospice de Dijon in white and Domaine Bertagna or Domaine Sérafin Père & fils in red. In the Rhône Valley: Domaine Guigal in white or Château de Beaucastel in red. And, in Bordeaux, the Château d'Yquem for the sweet wine and the Château La Fleur-Pétrus for the red.… and for the influence of the great terroirs. The initiative is part of the continuity of Alain Ducasse's fight in favour of producers and terroirs. For many years, it has accompanied market gardeners, fishermen, breeders, all farmers and artisans of taste. Today, this initiative extends to the wine ecosystem and largely highlights the terroirs and the know-how of the women and men who work there.

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